• 2 lbs of boneless chicken cut into medium-sized cubes ( I mix breast and thigh meat),
• 2 cups of basmati rice, washed, soaked for at least 30 minutes, and rinsed,
• 2 cups of water,
• 2 Tbsp cooking oil + 1 Tbsp of ghee ( ghee is optional but adds amazing taste to Kabsa),
• 3 cups of Basmati long grain rice,
• 1 medium -big finely chopped tomatoes,
• 1 Green bell pepper- chopped or sliced
• 1 medium- big finely chopped onions,
• 2 Tbsp of tomato paste,
• 1 small lemon juice,
• 1 tsp of garlic ginger paste,
• 1 tbsp mixed  Kabsa spices
• 1 tsp allspice
• 1 cinnamon stick,
• 2 bay leaves,
• 4 cardamons,
• 2 dry lemons (Lumi) pierced,
• 2 cubes or 1 Tbsp of veggie stock ( optional),
• salt & pepper to taste.

For the Dakkous Sauce:

• 2 large chopped tomatoes
• 1 small green chili pepper, halved and seeded
• 1 Tbsp of tomato paste
• 1 bunch of choped cilantro
• 4 cloves of garlic
• 1 Tbsp of white vinegar
• 2 Tbsp of olive oil.
• 1/2 Tsp salt